Hearty Lentil, Shrimp and Cauliflower Soup
Preparation
25 MIN
Cooking
30 MIN
Servings
6

Hearty Lentil, Shrimp and Cauliflower Soup

Ingredients

    Soup

  • 1 onion, chopped
  • 1 celery stalk, diced
  • 1 garlic clove, chopped
  • 1 tbsp fresh ginger, chopped
  • 2 tbsp unsalted butter
  • 1 tsp curry powder
  • 1/2 tsp ground turmeric
  • 1 tbsp (15 ml) tomato paste
  • 8 cups (2 litres) low-sodium vegetable broth
  • 1 cup (190 g) dried red lentils, rinsed and drained
  • 2 cups (200 g) small cauliflower florets
  • 1/2 lb (225 g) shrimp, cut into small pieces
  • 1/2 cup (75 g) crushed capellini or angel hair pasta

    Garnish

  • 1/4 cup (10 g) cilantro, finely chopped
  • 1/4 cup (60 ml) sour cream
  • Lime wedges, to taste

Preparation

Soup

  1. In a large pot over medium heat, soften the onion, celery, garlic and ginger in the butter. Add the spices and continue cooking for 1 minute. Add the tomato paste and stir to coat. Add the broth and lentils. Season with salt and pepper. Bring to a boil, then simmer for 10 minutes.
  2. Add the cauliflower and continue cooking for 5 minutes over medium-high heat. Add the shrimp and pasta and cook for 2 more minutes. Remove from the heat and let rest for 5 minutes before serving.

Garnish

  1. Add the cilantro. Divide the soup among six bowls. Garnish with the sour cream and serve with lime wedges.